The pastry classroom accommodates the needs of those who cannot consume gluten.
The cooking classes are held in person, allowing you to follow the Chef step by step, ask questions, and discuss dough preparations.
The classes last approximately 3 hours, with time for questions and scheduled waiting times so that everyone is at the same time, baking, and tasting their creations together.
But what are the strengths of the classes with Chef Marco Scaglione?
The teaching is hands-on, with participants preparing recipes alongside the chef.
Communication with students is real-time to answer questions and curiosities.
After the course, all the recipes and various teaching materials are sent.
One or more family members can participate in the course.
Structure of the gluten-free cooking course:
The course is structured into practical and theoretical phases, specifically:
Introduction to naturally gluten-free raw materials
Nature and characteristics of ingredients
Functions of gluten-free raw materials and their reactions in dough
Dough kneading method and correct sequence of ingredients in recipe preparation
Examination and study of each individual resting and/or leavening method
Study of suitable cooking methods for each preparation
Methods for preserving and/or regenerating the product
Audience of the gluten-free cooking course:
The pastry cooking course is intended for amateurs and professionals of all levels of experience who wish to enrich their knowledge of gluten-free recipes. Both at home and in the professional setting.
Since the program divides the various classrooms into individual thematic sessions, each event provides a comprehensive training experience.
Therefore, by participating in multiple cooking courses, you can enrich your gluten-free education, creating a continuous thread that expands and opens up new, more sophisticated objectives that allow you to increase your level of expertise.
Additionally, a complete PDF recipe book of gluten-free preparations will be provided, and a certificate of participation will be provided upon request.